tag:blogger.com,1999:blog-1411517571411162292018-03-05T14:03:58.757-08:00The French Laundry Grows in Brooklynchia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-141151757141116229.post-88601287699947798452010-09-10T12:38:00.000-07:002010-09-10T13:12:51.460-07:00Braised Prime Beef Short Ribs with Root Vegetables and Sauteed Bone Marrow<div style="text-align: left;">Well, hello there! Yes, I realize it has been months and months since my last update, and I'm so very sorry for the delay. Hopefully I will be able to update a bit more frequently now!!</div><div><br /></div><div>Today's post is actually a dish that I made back in February... but it has taken me this long to get it online. Hope you enjoy...</div><div style="text-align: center;"><br /></div><div>****</div><div style="text-align: center;"><br /></div><div>I love short ribs. In a major way. Decadent and rich, they are THE perfect winter meal, especially after walking around in freezing ass NYC all day long. Most of the short ribs I have made in the past have been total comfort food. Richly sauced and served with risotto or polenta - it doesn't get much more satisfying than that. That's why, when looking through the FL cookbook, I decided that this was a dish that I HAD to make. ASAP.</div><div style="text-align: center;"><br /></div><div>Keller's version is, not surprisingly, a much more complex and refined dish than any other short ribs I have ever eaten. It started with an easy but dangerous marinade... hey, gotta live on the edge right?</div><div style="text-align: center;"><br /></div><div>First, I chopped up some carrots, leeks, onions and garlic, and put them into a pot with thyme, parsley, a bay leaf, and a BOTTLE of wine (my kind of recipe):</div><div><div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 250px;" src="http://1.bp.blogspot.com/_prlESz0U_4w/TIqLUfcj-3I/AAAAAAAAAeo/nv4bdgAdywE/s320/IMG_2163.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515373877823535986" /></div><div><br /></div><div>Then, I brought said liquid to a boil and LIT IT ON FIRE:</div><div><br /></div><div><img src="http://3.bp.blogspot.com/_prlESz0U_4w/TIqLn-Y3gRI/AAAAAAAAAew/XQGNRoORTNY/s320/IMG_2167.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515374212547051794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 292px; height: 320px; " /></div><div>After almost singeing off my eyebrows, I had a delicious red wine marinade, minus the alcohol. My short ribs went into a bowl to take a marinade bath overnight:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/TIqMOgmfKVI/AAAAAAAAAe4/aQ_yImzZqzE/s1600/IMG_2170.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/TIqMOgmfKVI/AAAAAAAAAe4/aQ_yImzZqzE/s320/IMG_2170.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515374874566011218" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 243px; " /></a></div><div><br /></div><div>Also the day before... I had to deal with the marrow bones, which I had the butcher cut into pieces for me. I order to remove the marrow from the bones, they required soaking in ice water for 24 hours. The catch is, that the water had to be changed every 6-8 hours to avoid the blood from the bones spoiling the marrow itself! EW. Here's what it looked like:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/TIqMvRZtuqI/AAAAAAAAAfA/qv_lMzDVaGY/s1600/IMG_2174.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/TIqMvRZtuqI/AAAAAAAAAfA/qv_lMzDVaGY/s320/IMG_2174.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515375437421591202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>THE NEXT DAY</div><div><br /></div><div>First, I removed the meat from the marinade, strained the marinade, and reserved the vegetables, and simmered the liquid separately to clarify it. </div><div><br /></div><div>Then, I heated canola oil in a large skillet over high heat. I seasoned the meat well and dusted it with flour, then browned it in the oil until it looked like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/TIqNfCu3kYI/AAAAAAAAAfI/5oBDwKUS8sA/s1600/IMG_2173.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/TIqNfCu3kYI/AAAAAAAAAfI/5oBDwKUS8sA/s320/IMG_2173.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515376258117505410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></a></div><div><br /></div><div>I poured off a bit of the excess oil and then sauteed the reserved vegetables until they began to caramelize. Then, I put the meat in a large pot, and covered it with the sauteed vegetables, reserved marinade, veal and chicken stock. The pot went into the oven for 4 hours with a parchment lid at 275 degrees.</div><div><br /></div><div>While the meat was cooking a cut and blanched my vegetables:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/TIqPqzLKfWI/AAAAAAAAAfY/ACP9EonP5QU/s1600/IMG_2179.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/TIqPqzLKfWI/AAAAAAAAAfY/ACP9EonP5QU/s320/IMG_2179.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515378659122904418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>Then, when the meat finished, I removed it from the pot and it looked like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/TIqPXOCsJ1I/AAAAAAAAAfQ/DopnC1ysbcg/s1600/IMG_2197.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/TIqPXOCsJ1I/AAAAAAAAAfQ/DopnC1ysbcg/s320/IMG_2197.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515378322737735506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 251px; " /></a></div><div>MMMM nice and tender.</div><div><br /></div><div>I strained the braising liquid several times through a chinois until the chinois remained clean, then reserved 1/3 of the liquid to the side, and put the rest in a small saucepan to reduce to sauce consistency.</div><div><br /></div><div>I cut the meat into even pieces, and placed them in a pan over medium heat until they were golden brown on all sides. Then, I moved them to another pot, where I covered them in the reserved braising liquid, keeping them warm until they were ready to be served.</div><div><br /></div><div>Then, I added the vegetables to the small saucepan with the reduced sauce, heating them gently to warm.</div><div><br /></div><div>While they were warming, it was time to work with the bone marrow. First, i drained and dried the pieces and trimmed them to create a flat surface on either side. Then, I salted and floured them, and fried them in canola oil over medium heat. The trick here was.. if the oil is too hot, the flour burns before the marrow crisps... if it is too cold, the marrow melts. TRICKY! But I think I got it. Unfortunately, I had to work too quickly to take a picture of the whole process.</div><div><br /></div><div>Last step was plating. Vegetables and sauce, followed by short rib, and a piece of bone marrow on top. Sprinkle with gray salt and chopped chives and VOILA:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/TIqQSOki1CI/AAAAAAAAAfg/Jvop9WCXjG4/s1600/IMG_2216.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/TIqQSOki1CI/AAAAAAAAAfg/Jvop9WCXjG4/s320/IMG_2216.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515379336492012578" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 238px; " /></a></div><div><br /></div><div>This was a great recipe, and definitely worth the effort if you are looking for something besides rustic, homestyle short ribs. The bone marrow was an added decadence. YUM.</div><div><br /></div><div>Oh, and by the way, my pictures still suck. Sheesh.</div><div><br /></div></div><div><br /></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com2tag:blogger.com,1999:blog-141151757141116229.post-35912633675308726462010-02-27T12:00:00.000-08:002010-02-27T12:09:06.631-08:00Book Signing!<div style="text-align: left;">I was fortunate enough last weekend to actually meet the man himself! A great bookstore in my neighborhood, Book Court, was somehow able to get Thomas Keller to come and sign copies of his newest cookbook, <b>ad hoc at home. </b>Jordan and I met up with our good friends Jen and Eli about 45 minutes before the signing was to begin, and we were lucky enough to get seats! 15 minutes before start time, there were at least 100 people in the space just trying to get a glimpse.</div><div><br /></div><div>Chef Keller spoke for about an hour about his book, his influences and his career - it was a fantastic look into his crazy life as a cook-turned-celebrity chef. Here's a few pics of the event:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/S4l7T0qzclI/AAAAAAAAAdA/qd5ZuAZL6ig/s1600-h/IMG_0319.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/S4l7T0qzclI/AAAAAAAAAdA/qd5ZuAZL6ig/s320/IMG_0319.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5443017205139862098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 319px; " /></a></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/S4l7NXZSU7I/AAAAAAAAAc4/lN5upA7DRN4/s1600-h/IMG_0318.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/S4l7NXZSU7I/AAAAAAAAAc4/lN5upA7DRN4/s320/IMG_0318.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5443017094202545074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 281px; " /></a></div><div><br /></div><div>Yes, I know my iPhone takes terrible pics. What can I say?</div><div><br /></div><div>And now the obligatory (per Jordan) photo of me and Chef Keller. Quite possibly the worst picture of me ever taken... no comments please:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/S4l7kHXoVQI/AAAAAAAAAdI/9sXQ22gVnWs/s1600-h/IMG_0320.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/S4l7kHXoVQI/AAAAAAAAAdI/9sXQ22gVnWs/s320/IMG_0320.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5443017485037622530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 313px; height: 320px; " /></a></div><div><br /></div><div>Ta-ta for now!</div><div><br /></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com3tag:blogger.com,1999:blog-141151757141116229.post-21880310187421839852010-01-28T16:24:00.000-08:002010-01-28T17:05:27.510-08:00Sweet Potato Agnolotti with Sage Cream, Brown Butter and Proscuitto<div style="text-align: left;">Well, hello there!! I know, I lied about when my next post was going to go up.. please forgive me? Pretty, pretty please?</div><div><br /></div><div>I promise it was worth the wait! </div><div><br /></div><div>I made the dish for today's post back in the first week of December, when I started my new job at BWE, the greatest wine store on earth. I cooked dinner for 12 people that night and surprisingly remembered to take pictures of pretty much everything. My journey for this dish began the day before the dinner party, when I made the pasta dough.</div><div><br /></div><div>I'd like to start out by saying that this was, by far, the EASIEST pasta dough that I have ever made and/or worked with. I've tried countless recipes from some of the most famous Italian chefs, and never has it worked this well. Leave it to a French-trained chef to finally whip me into shape. </div><div><br /></div><div>The recipe begins, like all others, by using the "well method," making a ring of flour and filling the middle with eggs, olive oil and a bit of milk. Here's a pic:</div><div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/S2IucRFMEQI/AAAAAAAAAbI/8GqNH-mE0i8/s1600-h/IMG_2106.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/S2IucRFMEQI/AAAAAAAAAbI/8GqNH-mE0i8/s320/IMG_2106.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431955163718619394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>Then, you gradually incorporated the flour into the ingredients in the center, very slowly to avoid clumping, until it looks like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/S2IvBGt8McI/AAAAAAAAAbQ/vk_MMFyIL8M/s1600-h/IMG_2107.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/S2IvBGt8McI/AAAAAAAAAbQ/vk_MMFyIL8M/s320/IMG_2107.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431955796591915458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>Then, the needing begins. And goes. And goes. And goes. Until you pretty much have a sprained wrist (no comments please) and the dough looks like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/S2IvMmw1TeI/AAAAAAAAAbY/WZ-UGXHJY1o/s1600-h/IMG_2108.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/S2IvMmw1TeI/AAAAAAAAAbY/WZ-UGXHJY1o/s320/IMG_2108.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431955994172542434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 243px; " /></a></div><div><br /></div><div>I put my dough in the fridge to rest and made the filling next. First, I roasted some sweet potatoes in the oven until they were tender. While they were roasting, I chopped some pancetta:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/S2Ivvh5EGtI/AAAAAAAAAbg/oolhxW-DLDw/s1600-h/IMG_2103.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/S2Ivvh5EGtI/AAAAAAAAAbg/oolhxW-DLDw/s320/IMG_2103.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431956594160310994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>And sauteed it until the fat was rendered, draining it after on paper towels. Once the potatoes were done, I scraped out the flesh and put it in a pot, adding the pancetta, butter and a bit of nutmeg. Easiest part of the day! Here's the filling:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/S2Iv953uzdI/AAAAAAAAAbo/XObKzir0fHY/s1600-h/IMG_2105.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/S2Iv953uzdI/AAAAAAAAAbo/XObKzir0fHY/s320/IMG_2105.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431956841115340242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 298px; height: 320px; " /></a></div><div><br /></div><div>Now it was time to roll out the dough on my pasta machine. It's a pretty easy process once you get the hang of it. This is what it looked like after the final roll through the second-thinnest setting:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/S2IwO4hPMiI/AAAAAAAAAbw/Drz2LoOZTaI/s1600-h/IMG_2109.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/S2IwO4hPMiI/AAAAAAAAAbw/Drz2LoOZTaI/s320/IMG_2109.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431957132810334754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 182px; " /></a></div><div><br /></div><div>Then, I piped a line of filling down one side of the dough:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/S2Iy5N-K_6I/AAAAAAAAAcw/ftCTBAnOWiI/s1600-h/IMG_2111.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/S2Iy5N-K_6I/AAAAAAAAAcw/ftCTBAnOWiI/s320/IMG_2111.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431960059146600354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>Folded the dough over and formed the pasta, cutting the individual pasta with a crimped cutter:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/S2Iw4LWNjOI/AAAAAAAAAcA/LYIWTl72KNY/s1600-h/IMG_2115.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/S2Iw4LWNjOI/AAAAAAAAAcA/LYIWTl72KNY/s320/IMG_2115.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431957842238999778" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 184px; " /></a></div><div><br /></div><div>Don't they look cute??? Like little pillows :)</div><div><br /></div><div>Those bad boys went into the freezer with a bit of cornmeal so that they would be ready to travel up to Williamsburg the next day!</div><div><br /></div><div>****THE NEXT DAY! (dun, dun duuuuuun!!!)****</div><div><br /></div><div>The first step once I finished carrying my entire kitchen to Caroline's house was to deep fry the sage for the final presentation. This was very easy and basically just involved some canola oil and frying the sage until crispy:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/S2IxFs6k34I/AAAAAAAAAcI/57JETaARDkY/s1600-h/IMG_2118.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/S2IxFs6k34I/AAAAAAAAAcI/57JETaARDkY/s320/IMG_2118.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431958074588192642" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 260px; height: 320px; " /></a></div><div>Then, I made the sage cream sauce by first blanching some more sage leaves, and then adding them in the blender to a heated mixture of creme fraiche and beurre monte. The resulting sauce, once put back in a pan, looked like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/S2Ix1HTXy_I/AAAAAAAAAcY/0DmpqyRETf4/s1600-h/IMG_2124.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/S2Ix1HTXy_I/AAAAAAAAAcY/0DmpqyRETf4/s320/IMG_2124.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431958889125366770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 231px; " /></a></div><div><br /></div><div>While my pasta was cooking:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/S2IyFWfN0aI/AAAAAAAAAcg/5YMRWXaIDhw/s1600-h/IMG_2125.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/S2IyFWfN0aI/AAAAAAAAAcg/5YMRWXaIDhw/s320/IMG_2125.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431959168079483298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>I sliced up some proscuitto di parma:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/S2Ixlgju4LI/AAAAAAAAAcQ/Snvt_rxAuf8/s1600-h/IMG_2123.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/S2Ixlgju4LI/AAAAAAAAAcQ/Snvt_rxAuf8/s320/IMG_2123.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431958621026967730" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></a></div><div><br /></div><div>And made my brown butter by cooking the butter until it was light brown and smelling deliciously nutty (sorry I forgot a picture!!). Then, I tossed the pasta with the sage cream and plated the dish (pasta, then proscuitto, then fried sage and drizzled with the brown butter). It looked beautiful!</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/S2IyT9NRDcI/AAAAAAAAAco/XpyrLoKOI_4/s1600-h/IMG_2126.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/S2IyT9NRDcI/AAAAAAAAAco/XpyrLoKOI_4/s320/IMG_2126.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431959418991349186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 245px; " /></a></div><div><br /></div><div>And it tasted soooo good!! It was very rich and delicious with so many different textures and just wow. Totally worth the work - I don't think I ever want to eat boxed pasta again. </div><div><br /></div><div>Next time, another agnolotti dish - just as delicious, not quite as pretty (you'll see!). </div><div><br /></div><div>PS - Thanks to Ruth for showing me how to use my camera!! You can definitely see the improvements in my pictures as this post goes along.. how lame am I?</div><div><br /></div><div>PPS - If you are reading... please let me know!! Don't make me beg.</div></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com6tag:blogger.com,1999:blog-141151757141116229.post-39804154280630629912010-01-12T14:16:00.000-08:002010-01-12T14:18:55.192-08:00Oops!Well, shoot. It has been WAY too long since my last post, and I swear I haven't given up on this project. I actually started a new job after Thanksgiving, and between that and the holidays I have had zero time to update. I've got a new post from December that I will be putting up on Thursday! YAY! From there, I will try to update more often again.<br /><br />Shout out to my people over at The Brooklyn Wine Exchange!! If you are around the neighborhood... stop by! www.brooklynwineexchange.com ....<br /><br />Til next time...<br />xxchia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com0tag:blogger.com,1999:blog-141151757141116229.post-67839205569709842732009-11-19T16:37:00.000-08:002009-11-19T17:03:36.606-08:00Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream<div style="text-align: left;">Sorry for the long delay with this post. I actually made this tart last week, but things have been so crazy with our cute ass foster puppy that I haven't had a chance to write about it!! Good news - my mom is actually adopting him and he will be going home for Thanksgiving! <span class="blsp-spelling-error" id="SPELLING_ERROR_0">YAY</span>!</div><div><br /></div><div>I also just had the final exam for my wine class and I'm waiting on the results... don't want to jinx myself but I'm pretty sure I rocked it!<br /><div><br /></div><div>Back to the important stuff - FOOD..... DESSERT.</div><div><br /></div><div>This was my first attempt at a FL dessert... I chose it because it looked like one of the simpler recipes. I've made both a tart shell and a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sabayon</span> before, so it wasn't too intimidating. For anyone that is wondering what "<span class="blsp-spelling-error" id="SPELLING_ERROR_2">sabayon</span>" is... here is a quickie (hehe I said quickie) definition:</div><div><br /></div><div><i><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Sabayon</span> (or <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Zabaglione</span>) is a dessert made with egg yolks, sugar, and some kind of flavoring liquid (such as sweet wine or in this case, fresh lemon juice). The end result is a very light custard, which has been whipped to incorporate a large amount of air.</i></div><div><br /></div><div>Got it? Great! Moving on....</div><div><br /></div><div>The first step in making this dessert was to make the tart shell. This shell was a bit different from others that I've made in that it incorporated pine nuts with the flour and other ingredients. First, my pine nuts went into the food processor:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SwXm-Z9byaI/AAAAAAAAAZo/Vm81mNq6FTA/s320/IMG_2083.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405980887522986402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 301px; " /></span></div><div>I pulsed them a few times and then put them into my big <span class="blsp-spelling-error" id="SPELLING_ERROR_5">KitchenAid</span> mixer bowl, to which I added sugar and flour and mixed briefly with the paddle attachment. Then, I added some butter (at room temp), an egg and vanilla extract...</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SwXnT1M7N0I/AAAAAAAAAZw/oXZNHd5_EAQ/s320/IMG_2084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405981255612970818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 288px; " /></span></div><div><br /></div><div>... and mixed to incorporate into a large dough ball:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SwXne2M2deI/AAAAAAAAAZ4/tjp3G7wwU2o/s1600/IMG_2086.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SwXne2M2deI/AAAAAAAAAZ4/tjp3G7wwU2o/s320/IMG_2086.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405981444859655650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 290px; " /></a></div><div><br /></div><div>This was obviously <span class="blsp-spelling-error" id="SPELLING_ERROR_6">wayyyy</span> too much dough for one tart, so I divided it into three equal parts, reserving two in the freezer for future use, and putting one in the refrigerator to chill.</div><div><br /></div><div>Then, I buttered and floured my fluted tart pan (with a removable bottom):</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SwXoN6TM29I/AAAAAAAAAaA/qc-V6eBbDqQ/s1600/IMG_2087.JPG" style="text-decoration: none;"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SwXoN6TM29I/AAAAAAAAAaA/qc-V6eBbDqQ/s320/IMG_2087.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405982253413882834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 282px; " /></a></div><div><br /></div><div>...and gently pressed my chilled tart dough into the pan:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SwXoozwS-4I/AAAAAAAAAaI/hzRhAzwjT_8/s1600/IMG_2089.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SwXoozwS-4I/AAAAAAAAAaI/hzRhAzwjT_8/s320/IMG_2089.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405982715513338754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 275px; " /></a></div><div>This went into the oven to <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pre</span>-bake, since my <span class="blsp-spelling-error" id="SPELLING_ERROR_8">sabayon</span> was not going to actually bake in the oven. While it was turning a perfect golden brown, it was time to make the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">sabayon</span>.</div><div><br /></div><div>First, I created a double boiler by bringing a small amount of water to a boil in a pot and placing a mixing bowl with a slightly larger diameter over the top. To this bowl I added the eggs and sugar and whisked:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SwXqjncIfpI/AAAAAAAAAaw/enlzdIvQGlQ/s1600/IMG_2090.JPG" style="text-decoration: none;"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SwXqjncIfpI/AAAAAAAAAaw/enlzdIvQGlQ/s320/IMG_2090.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405984825331449490" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 285px; " /></a></div><div>After the eggs were foamy, I added my freshly squeezed lemon juice, 1/3 at a time, while whisking vigorously to create the custard. The end result looked like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SwXo493mI8I/AAAAAAAAAaQ/KxpPlFnEZVs/s1600/IMG_2095.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SwXo493mI8I/AAAAAAAAAaQ/KxpPlFnEZVs/s320/IMG_2095.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405982993106215874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 264px; " /></a></div><div><br /></div><div>... and in the shell:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SwXpQwkMf2I/AAAAAAAAAaY/XvkHjF9cIAo/s1600/IMG_2096.JPG" style="text-decoration: none;"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SwXpQwkMf2I/AAAAAAAAAaY/XvkHjF9cIAo/s320/IMG_2096.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405983401852043106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 264px; " /></a></div><div>The final step was to put the tart under the broiler and rotate it to brown the top. After almost giving myself third degree burns, the tart came out looking like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SwXphJhcQ1I/AAAAAAAAAag/25UvNE_2_9M/s1600/IMG_2100.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SwXphJhcQ1I/AAAAAAAAAag/25UvNE_2_9M/s320/IMG_2100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405983683429286738" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 282px; " /></a>While it was cooling to room temperature, I made the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">mascarpone</span> cream by whipping together a combination of heavy cream, honey and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">mascarpone</span>. This is served on the side:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SwXpufxbLHI/AAAAAAAAAao/Cb6O77f5g5o/s1600/IMG_2101.JPG" style="text-decoration: none;"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SwXpufxbLHI/AAAAAAAAAao/Cb6O77f5g5o/s320/IMG_2101.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405983912740203634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 220px; " /></a></div><div>A great first dessert (and another really crappy last picture <span class="blsp-spelling-error" id="SPELLING_ERROR_12">WTF</span>??)... this was relatively easy to put together and I would absolutely make it again. I served it to my boyfriend (who loves everything I make) and my friend Kelly (who is always down to at least try my experiments) and they both came back for seconds!! Yum.</div><div><br /></div><div><i>Sources:</i></div><div><i>Specialty <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Bakeware</span> - A Cook's Companion, Brooklyn, NY</i></div><div><i>Grocery and Dairy - Trader Joe's, Brooklyn, NY</i></div></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com2tag:blogger.com,1999:blog-141151757141116229.post-6219516945483363782009-11-09T17:43:00.001-08:002009-11-09T18:16:37.500-08:00Staff Meal LasagneSome of you may think that this post is a cop-out because it isn't exactly French Laundry food... however, staff meal is an extremely important part of restaurant culture.... I believe that you can tell a lot about a restaurant by what they feed their staff. At the last restaurant(s) I worked at, we were treated to some pretty great food on a daily basis, and it was easy to see that it was much appreciated by all.<div><br /></div><div>That being said... I thought it was important to make this dish, because I was interested to see the kind of food that Thomas Keller feeds to the (pretty amazing) staff at his acclaimed restaurant. I have made my own version of lasagne tons of times and really don't need any instruction (if I do say so myself :)), but I stuck to the recipe from the book this time around.</div><div><br /></div><div>First, I chopped up some onions and garlic:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SvjHUwkt81I/AAAAAAAAAYA/leHc87jj0jY/s1600-h/IMG_2067.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SvjHUwkt81I/AAAAAAAAAYA/leHc87jj0jY/s320/IMG_2067.JPG" alt="" id="BLOGGER_PHOTO_ID_5402286912481129298" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 232px;" border="0" /></a></div><div><br />and peeled and diced up a bunch of tomatoes:</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SvjH4RIqtzI/AAAAAAAAAYQ/gJxZ0HNHMNY/s320/IMG_2069.JPG" alt="" id="BLOGGER_PHOTO_ID_5402287522517268274" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 234px;" border="0" /></span></div><div>Then, I sauteed the onion and garlic in some olive oil until soft and just translucent, and added in the tomato paste, cooking until the mixture turned a vibrant orange color:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SvjHqbjkNKI/AAAAAAAAAYI/-oeexvumAi4/s1600-h/IMG_2068.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SvjHqbjkNKI/AAAAAAAAAYI/-oeexvumAi4/s320/IMG_2068.JPG" alt="" id="BLOGGER_PHOTO_ID_5402287284796273826" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" border="0" /></a></div><div><br /></div><div>Well, my camera skills need some work, but I promise it was orange :)</div><div><br /></div><div><br /></div><div>I added in the tomatoes and cooked the sauce gently for 2 hours on the stove top, stirring frequently to avoid scorching the tomatoes on the bottom of the pot. This was necessary since I used chopped tomatoes only with no juice (as you would have when using canned tomatoes). After it was done cooking, I removed the sauce from the heat, added some chopped oregano, salt and pepper, and put it aside to cool to room temperature. The resulting sauce was thick and somewhat chunky... it looked like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SvjIvCIgQvI/AAAAAAAAAYg/icwZZjLgH4c/s1600-h/IMG_2072.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SvjIvCIgQvI/AAAAAAAAAYg/icwZZjLgH4c/s320/IMG_2072.JPG" alt="" id="BLOGGER_PHOTO_ID_5402288463382856434" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" border="0" /></a></div><div>While the sauce was cooling, I boiled the lasagne noodles and made the mixture for the filling. The filling consisted of ricotta cheese, eggs, chopped parsley, salt and pepper:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SvjIb18aleI/AAAAAAAAAYY/Ah6niQSU5OU/s1600-h/IMG_2070.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SvjIb18aleI/AAAAAAAAAYY/Ah6niQSU5OU/s320/IMG_2070.JPG" alt="" id="BLOGGER_PHOTO_ID_5402288133693412834" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 268px;" border="0" /></a></div><div>Now it was time to build the lasagne. First sauce:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SvjJaXjr_iI/AAAAAAAAAYo/5qe3eHg8-Vg/s1600-h/IMG_2073.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SvjJaXjr_iI/AAAAAAAAAYo/5qe3eHg8-Vg/s320/IMG_2073.JPG" alt="" id="BLOGGER_PHOTO_ID_5402289207868390946" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 234px;" border="0" /></a></div><div><br /></div><div>Noodles:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SvjJrn4h4GI/AAAAAAAAAYw/oBdWQsjv4QI/s1600-h/IMG_2075.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SvjJrn4h4GI/AAAAAAAAAYw/oBdWQsjv4QI/s320/IMG_2075.JPG" alt="" id="BLOGGER_PHOTO_ID_5402289504308551778" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 225px;" border="0" /></a></div><div>Ricotta:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SvjJ9aZz_MI/AAAAAAAAAY4/y52JICIgXT0/s1600-h/IMG_2076.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SvjJ9aZz_MI/AAAAAAAAAY4/y52JICIgXT0/s320/IMG_2076.JPG" alt="" id="BLOGGER_PHOTO_ID_5402289809927699650" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" border="0" /></a></div><div>And repeat! </div><div><br /></div><div>To finish, I topped off a final layer of noodles with the remaining sauce and sprinkled it with some seasoned grated mozzarella cheese. Before it went in the oven it looked like this:<br /><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SvjMN7ms_FI/AAAAAAAAAZQ/WqTBH1R8JcI/s1600-h/IMG_2078.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 212px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/SvjMN7ms_FI/AAAAAAAAAZQ/WqTBH1R8JcI/s320/IMG_2078.JPG" alt="" id="BLOGGER_PHOTO_ID_5402292292741299282" border="0" /></a></div><div><br /></div><div>After 45 minutes in a toasty oven, the lasagne was bubbling and ready:<br /><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SvjMlCinJ1I/AAAAAAAAAZY/ecW00Mf8Gnw/s1600-h/IMG_2081.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 206px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/SvjMlCinJ1I/AAAAAAAAAZY/ecW00Mf8Gnw/s320/IMG_2081.JPG" alt="" id="BLOGGER_PHOTO_ID_5402292689740179282" border="0" /></a></div><div><br /></div><div>One slice on the plate....<br /><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SvjM0V4GiVI/AAAAAAAAAZg/6tS2RZau2Ew/s1600-h/IMG_2082.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 202px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/SvjM0V4GiVI/AAAAAAAAAZg/6tS2RZau2Ew/s320/IMG_2082.JPG" alt="" id="BLOGGER_PHOTO_ID_5402292952628627794" border="0" /></a></div><div><br /></div><div>Mmmmmm... definitely a good lasagne. The sauce and the filling were flavorful and well-seasoned, and it was light while still filling me up! I have to admit, I did miss the little mini meatballs and definitely the parmigiano cheese, but this is a good, simple lasagne recipe.</div><div><br /></div><div>Coming up next, something sweet (I promise this time!)...</div><div><br /></div><div>Comments make my day :)</div><div><br /></div><div>Sources:</div><div>All Grocery and Produce - Met Foods, Brooklyn, NY</div><div><br /></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com1tag:blogger.com,1999:blog-141151757141116229.post-27179032863860278652009-10-22T18:04:00.000-07:002009-10-22T18:33:21.873-07:00Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce<div style="text-align: left;">Another day, another recipe.</div><div><br /></div><div>Today I made Spotted Skate Wing with Braised Red Cabbage and Mustard Sauce.</div><div><br /></div><div>What is a skate you ask? Well... it is a strange little fish that honestly doesn't look that appetizing at first glance:</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SuECFv_JczI/AAAAAAAAAW0/oMZR0mwTtc4/s1600-h/raja_straeleni_200w.jpg"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SuECFv_JczI/AAAAAAAAAW0/oMZR0mwTtc4/s320/raja_straeleni_200w.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5395596126370493234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 143px; " /></a></div><div>Mmmmmm doesn't that look delicious?</div><div><br /></div><div>RIGHT.</div><div><br /></div><div>To be honest, I wasn't a fan of this funny looking creature until semi-recently, but now that I've been converted, I am in love. It is a very forgiving fish to cook and it does not taste even remotely "fishy."</div><div><br /></div><div>So... getting started.</div><div><br /></div><div>My first task of the day was to prepare the braised cabbage, because it needed to go into the oven to cook for 3 hours. Nothing is ever easy is it?</div><div><br /></div><div>First, I trimmed the ribs from my red cabbage and then sliced it into a chiffonade. I put it all in a bowl and added some red wine, tossing to coat:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SuEDZXLkjqI/AAAAAAAAAW8/Mi5owL3TqOU/s1600-h/IMG_2039.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SuEDZXLkjqI/AAAAAAAAAW8/Mi5owL3TqOU/s320/IMG_2039.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395597562820726434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 276px; " /></a></div><div>The mixture went into the fridge to marinate for a few hours. Then, I melted some butter in a saucepan and added the cabbage and the wine, as well as some grated apple and veal stock. The pan went into the oven for two hours and when it came out looked like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SuEDzviWKuI/AAAAAAAAAXE/K6M3-G5w62I/s1600-h/IMG_2043.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SuEDzviWKuI/AAAAAAAAAXE/K6M3-G5w62I/s320/IMG_2043.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395598016035302114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div>Then, I added some grated russet potato and wildflower honey and returned the pan to the oven for another 45 minutes. The finished product looked like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SuEEDf2Hc7I/AAAAAAAAAXM/JvWU3GK5OpY/s1600-h/IMG_2044.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SuEEDf2Hc7I/AAAAAAAAAXM/JvWU3GK5OpY/s320/IMG_2044.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395598286701163442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 270px; height: 320px; " /></a></div><div>Creamy and smooth - just needed a touch of salt and pepper.</div><div><br /></div><div>Next, I started the mustard sauce. First, I chopped up some leeks, mushrooms and carrots:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SuEE3MIWY1I/AAAAAAAAAXU/ZBIxxtDE7qA/s1600-h/IMG_2041.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SuEE3MIWY1I/AAAAAAAAAXU/ZBIxxtDE7qA/s320/IMG_2041.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395599174762128210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 304px; height: 320px; " /></a></div><div>Then, I sauteed them in some canola oil until they were just browned, and added some veal stock:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SuEG1W-jnlI/AAAAAAAAAXs/eLXCYex3Zz0/s1600-h/IMG_2042.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SuEG1W-jnlI/AAAAAAAAAXs/eLXCYex3Zz0/s320/IMG_2042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395601342337359442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 258px; height: 320px; " /></a></div><div>This simmered down for about 5 minutes to create a glace (basically a sauce that is the base for another sauce). Then, I added a whole bunch of butter one piece at a time to the glace until I had a thick sauce. The sauce went through a chinois and back into the pot:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SuEF6ps082I/AAAAAAAAAXc/Bejtljr6sGw/s1600-h/IMG_2045.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SuEF6ps082I/AAAAAAAAAXc/Bejtljr6sGw/s320/IMG_2045.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395600333750989666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 276px; height: 320px; " /></a></div><div>You can see in this photo that my sauce was starting to break... so annoying. But I fixed it by adding just a little bit of water and bringing it back to a simmer while whisking! To the butter mixture I added dijon mustard, whole grain mustard, some brunoise and chopped chives. I kept the sauce warm on the stove while I started the final step.</div><div><br /></div><div>Cooking the fish was relatively easy. I first dusted both pieces with flour and seasoned them with salt. Then, I cooked them in a pan of fully heated canola oil for about 2 minutes on the first side...</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SuEGpxdTjKI/AAAAAAAAAXk/zLB-z-nH8UM/s1600-h/IMG_2046.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SuEGpxdTjKI/AAAAAAAAAXk/zLB-z-nH8UM/s320/IMG_2046.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395601143287221410" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 213px; " /></a></div><div>And another minute on the second side, while continuing to baste the tops of the skate with the hot oil to add more color.</div><div><br /></div><div>Time to plate! First the sauce, then the braised cabbage, and finally a piece of skate. Here's the finished product:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SuEHGI3sLaI/AAAAAAAAAX0/Ixv1wrTNA-k/s1600-h/IMG_2047.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SuEHGI3sLaI/AAAAAAAAAX0/Ixv1wrTNA-k/s320/IMG_2047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395601630608240034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 185px; " /></a></div><div>The fish was flaky, but not at all dry and had a really nice crisp on the outside. The sauce was, of course, fantastic because it was loaded with butter... :) For anyone skeptical about skate-- once you try this dish, you'll be a skate-lover forever.</div><div><br /></div><div>If you have read this far, I beg of you to leave me a comment! Pretty pretty please?</div><div><br /></div><div>Up Next: Something sweet!</div><div><br /></div><div>Sources-</div><div>Specialty Cookware: A Cook's Companion, Brooklyn, NY</div><div>Seafood: Fish Tales, Brooklyn, NY</div><div>Grocery Items and Produce: MET Foods, Brooklyn, NY</div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com8tag:blogger.com,1999:blog-141151757141116229.post-49447652636424670392009-10-13T11:42:00.000-07:002009-10-13T12:21:57.808-07:00Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables & Sweet GarlicOkay, so I need to start this post with a shout-out to my boy Pedro at Los Paisanos Meat Market in Brooklyn for helping me to procure this veal breast and making my life very easy.<br /><br />Readers, meet a six pound veal breast, rib bones and all:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/StTK1hGS8NI/AAAAAAAAAVM/PfWQXxMD2wY/s1600-h/IMG_2002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 247px;" src="http://3.bp.blogspot.com/_prlESz0U_4w/StTK1hGS8NI/AAAAAAAAAVM/PfWQXxMD2wY/s320/IMG_2002.JPG" alt="" id="BLOGGER_PHOTO_ID_5392157674635981010" border="0" /></a><br />This may not seem like a big deal, but it actually took some work to be able to get this cut of meat. The breast on a veal is not very desirable as it is very tough and takes hours of cooking to make it tender.... which is exactly what I planned on doing! :)<br /><br />The first step in this process was to sear the breast on both sides in a pot large enough to hold not only the meat but also all of the vegetables, braising liquid, etc. I heated up some canola oil until it was hot and then seared the meat until it was nice and golden brown:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/StTNeDQqVuI/AAAAAAAAAVU/lmaCUSyWoSc/s1600-h/IMG_2003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 195px;" src="http://1.bp.blogspot.com/_prlESz0U_4w/StTNeDQqVuI/AAAAAAAAAVU/lmaCUSyWoSc/s320/IMG_2003.JPG" alt="" id="BLOGGER_PHOTO_ID_5392160570024285922" border="0" /></a><br />Then, I removed the meat from the pan, drained the excess oil, and sauteed the mirepoix of onions, carrots and a leeks, along with some garlic, thyme and a bay leaf:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StTNrfZYm5I/AAAAAAAAAVc/5qIEzfM2dHw/s1600-h/IMG_2004.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 226px;" src="http://4.bp.blogspot.com/_prlESz0U_4w/StTNrfZYm5I/AAAAAAAAAVc/5qIEzfM2dHw/s320/IMG_2004.JPG" alt="" id="BLOGGER_PHOTO_ID_5392160800915364754" border="0" /></a><br />Once the vegetables were tender and slightly caramelized, I put the meat back into the pot and added the braising liquid - a mixture of chicken and veal stock. Then, the entire pot went into the oven, its home for at least the next four hours:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StTOBbCet2I/AAAAAAAAAVk/dYSz7GJ9JrM/s1600-h/IMG_2007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/StTOBbCet2I/AAAAAAAAAVk/dYSz7GJ9JrM/s320/IMG_2007.JPG" alt="" id="BLOGGER_PHOTO_ID_5392161177702676322" border="0" /></a><br />hehe.<br /><br />When the veal was finished cooking it was so tender that I could easily slip all of the rib bones out - it looked like this:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StTOpjwhJ2I/AAAAAAAAAVs/boybAP4gAUA/s1600-h/IMG_2008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 245px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/StTOpjwhJ2I/AAAAAAAAAVs/boybAP4gAUA/s320/IMG_2008.JPG" alt="" id="BLOGGER_PHOTO_ID_5392161867238025058" border="0" /></a><br /><br />I removed the meat from the cartilage and put it between two pieces of parchment paper and into the fridge. I weighted it with a big 2-gallon jug of water to flatten it out - you'll see why later! I also strained the braising juice and lightly simmered it down to create a concentrated sauce for the veal. I added some shallots and of course some butter (!!) to the sauce and set it aside for the end...<br /><br />The next step was to make the polenta. I boiled some water, chicken stock and minced garlic in a saucepan, added the polenta, and cooked it for about 20 minutes until it was thick and creamy. Then, I added butter, mascarpone cheese, chives, and salt and pepper to taste. The mixture was then spread in a 9x13 baking dish....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StTO3qjB1UI/AAAAAAAAAV0/l879KI4oCpo/s1600-h/IMG_2010.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/StTO3qjB1UI/AAAAAAAAAV0/l879KI4oCpo/s320/IMG_2010.JPG" alt="" id="BLOGGER_PHOTO_ID_5392162109578663234" border="0" /></a><br />... covered with saran wrap, and put in the fridge to set. As the polenta cools, it goes from being a thick "mush" to a solid mass.<br /><br />While my polenta was setting, it was time to deal with the vegetables. This recipe called for beets, turnips and carrots to be cut in different ways. The carrots were cut into small batons, the beets were scooped by the tiniest melon-baller ever, and the turnips were scooped with a fluted oblong vegetable scooper. Are you still with me?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/StTQI_jXurI/AAAAAAAAAV8/1ud4745Jvkg/s1600-h/IMG_2014.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_prlESz0U_4w/StTQI_jXurI/AAAAAAAAAV8/1ud4745Jvkg/s320/IMG_2014.JPG" alt="" id="BLOGGER_PHOTO_ID_5392163506786646706" border="0" /></a><br />Then, each vegetable was blanched separately until they were tender, quickly cooled in an ice bath, and set aside to drain. Once they were drained, they were sauteed in a pan until lightly golden. Then, I added some butter and chives and set the pan aside for later.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StTQi-PCE0I/AAAAAAAAAWE/jBupF6Czfus/s1600-h/IMG_2032.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_prlESz0U_4w/StTQi-PCE0I/AAAAAAAAAWE/jBupF6Czfus/s320/IMG_2032.JPG" alt="" id="BLOGGER_PHOTO_ID_5392163953109504834" border="0" /></a><br />The next step was to make the sweet garlic. The whole garlic cloves were blanched not once, not twice, but three times. Then, I added some butter and a pinch of sugar to a pan and sauteed the garlic until golden brown:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StTQ22byGkI/AAAAAAAAAWM/VQHs8HR4wXQ/s1600-h/IMG_2027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 292px;" src="http://4.bp.blogspot.com/_prlESz0U_4w/StTQ22byGkI/AAAAAAAAAWM/VQHs8HR4wXQ/s320/IMG_2027.JPG" alt="" id="BLOGGER_PHOTO_ID_5392164294612884034" border="0" /></a><br />Time for the home stretch!! I took the veal and the polenta out of the fridge and cut them with a 2" round cutter into seven equal rounds each. The polenta got a light dusting of flour, and the veal got rubbed lightly with dijon mustard and dredged in panko breadcrumbs. Then, I heated two pans side-by-side and sauteed the polenta in one and the veal in the other until each were golden brown on both sides:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StTRjb1ccuI/AAAAAAAAAWU/WTGX4s_SkKQ/s1600-h/IMG_2029.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_prlESz0U_4w/StTRjb1ccuI/AAAAAAAAAWU/WTGX4s_SkKQ/s320/IMG_2029.JPG" alt="" id="BLOGGER_PHOTO_ID_5392165060566872802" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StTSM_Qa8bI/AAAAAAAAAWc/egnrK5B0yVk/s1600-h/IMG_2031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_prlESz0U_4w/StTSM_Qa8bI/AAAAAAAAAWc/egnrK5B0yVk/s320/IMG_2031.JPG" alt="" id="BLOGGER_PHOTO_ID_5392165774449897906" border="0" /></a><br />Once they were done, I drained the veal and the polenta on paper towels briefly while began to plate the dish. First up was the sauce that I made earlier... then a piece of polenta, a piece of veal on top of that, and finally the glazed vegetables and sweet garlic. The finished product(s):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StTSmFfHAzI/AAAAAAAAAWk/StMSn3ZtXmA/s1600-h/IMG_2034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 236px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/StTSmFfHAzI/AAAAAAAAAWk/StMSn3ZtXmA/s320/IMG_2034.JPG" alt="" id="BLOGGER_PHOTO_ID_5392166205618848562" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StTS1FnrVdI/AAAAAAAAAWs/zBfGuvZan0M/s1600-h/IMG_2036.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 223px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/StTS1FnrVdI/AAAAAAAAAWs/zBfGuvZan0M/s320/IMG_2036.JPG" alt="" id="BLOGGER_PHOTO_ID_5392166463352821202" border="0" /></a><br />!!!!!!!!!!!!!!!<br /><br />Let's just say that this dish was more than worth the cooking time, ridiculous number of steps, and effort to procure the meat. The veal was crispy on the outside and juicy in the middle and the polenta was to die for (there was even some left over ;) ).....<br /><br />Next up - something fishy!<br /><br />Sources:<br />Meat - Los Paisanos, Brooklyn, NY<br />Grocery - MET, Brooklyn, NY<br />Produce - Trader Joes, Brooklyn, NYchia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com3tag:blogger.com,1999:blog-141151757141116229.post-60555382889501953582009-10-13T11:12:00.000-07:002009-10-13T11:42:50.599-07:00Pecorino Toscano with Roasted Sweet Peppers and Arugula CoulisI totally meant to update on Sunday.... but then after cooking I drank way too much wine to be allowed anywhere near the Internet.<br /><br />Then I mean to update on Monday.... but got too caught up in the Jets-Dolphins disaster and never got to it.<br /><br />So here I am, on Tuesday, finally updating this thing!!<br /><br />On Sunday I took on the task of making not one, but two dishes. This is something that I will never do again.... I must have been out of my mind. After nearly 12 hours of cooking, I was happily rewarded. My first dish was a composed cheese plate of Pecorino Toscano. This cheese is different from a relative that you probably know well, Pecorino Romano. In contrast to the Romano, Pecorino Toscano is quite mild and rather creamy, and never fully reaches the same level of sharpness and saltiness, even with age.<br /><br />The first step to this dish was to roast a couple of red and yellow peppers in the oven:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StTHlq5T1bI/AAAAAAAAAUc/Y26GHWXeb2A/s1600-h/IMG_2009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_prlESz0U_4w/StTHlq5T1bI/AAAAAAAAAUc/Y26GHWXeb2A/s320/IMG_2009.JPG" alt="" id="BLOGGER_PHOTO_ID_5392154103853077938" border="0" /></a><br />After they were finished, they were peeled and julienned...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StTHv7NUV1I/AAAAAAAAAUk/3JszmAEGoA8/s1600-h/IMG_2016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 310px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/StTHv7NUV1I/AAAAAAAAAUk/3JszmAEGoA8/s320/IMG_2016.JPG" alt="" id="BLOGGER_PHOTO_ID_5392154280030656338" border="0" /></a><br />....and mixed with olive oil, balsamic vinegar, chives and some salt and pepper.<br /><br />Then, I reduced the heat in the oven and toasted some slices of a fresh baguette with a bit of olive oil until they were golden brown:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/StTIniQECaI/AAAAAAAAAU8/nZShOC9MXoY/s1600-h/IMG_2020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 259px;" src="http://1.bp.blogspot.com/_prlESz0U_4w/StTIniQECaI/AAAAAAAAAU8/nZShOC9MXoY/s320/IMG_2020.JPG" alt="" id="BLOGGER_PHOTO_ID_5392155235403958690" border="0" /></a><br />While the bread was toasting, I blanched some arugula until it was just tender, squeezed all of the water out and then pureed it in a blender. Then I added some olive oil to the puree to make the coulis:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StTIWwVMWZI/AAAAAAAAAU0/ElOl0rZeu3c/s1600-h/IMG_2019.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 247px;" src="http://2.bp.blogspot.com/_prlESz0U_4w/StTIWwVMWZI/AAAAAAAAAU0/ElOl0rZeu3c/s320/IMG_2019.JPG" alt="" id="BLOGGER_PHOTO_ID_5392154947125795218" border="0" /></a><br />That picture is kind of cool and abstract looking isn't it? Maybe I'm missing my calling..... maybe not ;)<br /><br />Then, I sliced the cheese....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/StTIBMlaPII/AAAAAAAAAUs/_Nak4FdGmts/s1600-h/IMG_2017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="http://1.bp.blogspot.com/_prlESz0U_4w/StTIBMlaPII/AAAAAAAAAUs/_Nak4FdGmts/s320/IMG_2017.JPG" alt="" id="BLOGGER_PHOTO_ID_5392154576752884866" border="0" /></a><br />... on a a very thin setting on my mandoline and cut the cheese into 35 even squares.<br /><br />Onto each plate went a thin circle of balsamic glaze (pre-made from an earlier recipe), a spoonful of the arugula coulis, a bit of the roasted red pepper mixture, two homemade croutons and five slices of the Pecorino Toscano. Here is the finished result:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StTI32M26VI/AAAAAAAAAVE/0XIAai_jp3s/s1600-h/IMG_2024.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 206px;" src="http://4.bp.blogspot.com/_prlESz0U_4w/StTI32M26VI/AAAAAAAAAVE/0XIAai_jp3s/s320/IMG_2024.JPG" alt="" id="BLOGGER_PHOTO_ID_5392155515637131602" border="0" /></a><br />Not bad for my first composed cheese course. It was even worth the effort of roasting and peeling the peppers, which is something that I honestly find tedious and annoying :)<br /><br />My pictures are looking a little fuzzy for some reason... any of you techies out there have some suggestions??<br /><br />Up next, Braised Breast of Veal with Yellow Corn <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Polenta</span> Cakes, Glazed Vegetables &amp; Sweet Garlic!!<br /><br />Sources:<br />Cheese - Stinky, Brooklyn, NY<br />Produce - Trader Joe's, Brooklyn, NYchia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com2tag:blogger.com,1999:blog-141151757141116229.post-64678319336124483352009-10-10T13:29:00.000-07:002009-10-10T14:04:36.756-07:00Venison Chop with Pan-Roasted Butternut Squash and Braised Shallots<div style="text-align: left;">I'm <span class="blsp-spelling-error" id="SPELLING_ERROR_0">baaaaack</span>. Sorry for the week-long hiatus, but I've got some good ones for you coming up in the next couple of days.</div><div><br /></div><div>Last night, I made venison for the very first time!!! I've never been a huge fan of game meat, but I thought I would give this one a try. </div><div><br /></div><div>The first step in this process was to make the "quick" sauce for the venison... "Quick"... RIGHT. Nothing about this sauce was quick, but it was worth it in the end. This was my <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mise</span> en place for the sauce:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StDv1Ofb9HI/AAAAAAAAASw/EhTjQgB3V38/s1600-h/IMG_1981.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/StDv1Ofb9HI/AAAAAAAAASw/EhTjQgB3V38/s320/IMG_1981.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391072451664540786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 250px; " /></a></div><div><br /></div><div>Oh! And blueberries (they didn't fit nicely in the first picture :)):</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StDw_YcQr5I/AAAAAAAAATA/SNs1HJZVWWg/s1600-h/IMG_1984.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/StDw_YcQr5I/AAAAAAAAATA/SNs1HJZVWWg/s320/IMG_1984.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391073725645893522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 251px; " /></a></div><div><br /></div><div><br /></div><div>First, I browned my venison bones over high heat until they looked like this:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StDwQ0vIdII/AAAAAAAAAS4/0l9ppnYVS9c/s1600-h/IMG_1985.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/StDwQ0vIdII/AAAAAAAAAS4/0l9ppnYVS9c/s320/IMG_1985.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391072925787387010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 265px; " /></a></div><div><br /></div><div>Then came the painstaking process of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">deglazing</span> the pan. First with water, then with chicken stock:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StDxtbg8jcI/AAAAAAAAATI/UKReS6YBRkY/s1600-h/IMG_1988.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/StDxtbg8jcI/AAAAAAAAATI/UKReS6YBRkY/s320/IMG_1988.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391074516744834498" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 250px; " /></a></div><div><br /></div><div>Then i added in my <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mirepoix</span> of onions, leeks and carrots and cooked it until the vegetables were slightly caramelized. Then I added the blueberries...</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StDyALgHXhI/AAAAAAAAATQ/q4eep5-vCTQ/s1600-h/IMG_1990.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/StDyALgHXhI/AAAAAAAAATQ/q4eep5-vCTQ/s320/IMG_1990.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391074838863896082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 269px; " /></a><div>...and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">deglazed</span> the pan again before adding the rest of my stock and transferring the whole mixture to a smaller pot.</div><div><br /></div><div>45 minutes and lots of skimming later, it was time to strain my sauce in a china cap:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StDyhBITkoI/AAAAAAAAATY/MybZ89JSLQQ/s1600-h/IMG_1994.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/StDyhBITkoI/AAAAAAAAATY/MybZ89JSLQQ/s320/IMG_1994.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391075403015361154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>I then took the remaining liquid and cooked it down until I had about a cup of reduced sauce. The bad news: I forgot to take a picture of it :( .... The good news: you can see the sauce on the plate at the end of the post! :)</div><div><br /></div><div>Now that I was done with my quick sauce (yup, uh huh, right), it was time to prepare the rest of the dish!</div><div><br /></div><div>First I roasted some shallots in the oven with thyme in a little tinfoil packet:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StDzKzkcokI/AAAAAAAAATg/4wjkMh8kQLM/s1600-h/IMG_1995.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/StDzKzkcokI/AAAAAAAAATg/4wjkMh8kQLM/s320/IMG_1995.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391076120929804866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div>When they were done, I removed and discarded their skins as well as the thyme sprigs and chopped the shallots into smaller chunks.</div><div><br /></div><div>Then, I took a butternut squash and sliced rings about 1/2" thick on my <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mandoline</span>. Using a 2" cutter, I cut the pieces of squash into 6 perfectly round slices:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StDzurA9LCI/AAAAAAAAATo/X26ZlZkfO-A/s1600-h/IMG_1992.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/StDzurA9LCI/AAAAAAAAATo/X26ZlZkfO-A/s320/IMG_1992.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391076737108749346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 279px; " /></a></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StD0R76gdHI/AAAAAAAAATw/5uyJrWDbu1A/s1600-h/IMG_1993.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/StD0R76gdHI/AAAAAAAAATw/5uyJrWDbu1A/s320/IMG_1993.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391077342940525682" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 235px; " /></a></div><div><br /></div><div>The slices went into a hot bath of chicken stock until tender, and then were drained on paper towels until I was ready to use them.</div><div><br /></div><div>Meanwhile, I crisped up some bacon in a pan:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/StD0pfiuICI/AAAAAAAAAT4/kyE8zibbaiA/s1600-h/IMG_1996.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/StD0pfiuICI/AAAAAAAAAT4/kyE8zibbaiA/s320/IMG_1996.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391077747641425954" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 226px; " /></a></div><div>Time to put everything together! I heated oil in a saute pan until it was hot and then added my beautiful venison chops: </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/StD1-aIZBQI/AAAAAAAAAUA/cWg5NGNf3-0/s1600-h/IMG_1998.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/StD1-aIZBQI/AAAAAAAAAUA/cWg5NGNf3-0/s320/IMG_1998.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391079206477694210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 233px; " /></a></div><div><br /></div><div>While the chops were cooking, I fried up the butternut squash rounds in some oil:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/StD2W5XVmCI/AAAAAAAAAUI/7hJ-I1o_wsw/s1600-h/IMG_1999.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/StD2W5XVmCI/AAAAAAAAAUI/7hJ-I1o_wsw/s320/IMG_1999.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391079627178743842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 275px; " /></a></div><div><br /></div><div>....And sauteed the shallots from earlier with <span class="blsp-spelling-error" id="SPELLING_ERROR_6">brunoise</span>, tomato diamonds and a little bit of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">beurre</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">monte</span> (HEAVEN).</div><div><br /></div><div>Once the chops were done it was time to plate. First the sauce (<span class="blsp-spelling-error" id="SPELLING_ERROR_9">yay</span> you can finally see the sauce), then two slices of the squash, followed by the chop, the shallots and finally the crispy bacon. The finished product:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/StD2q3-2h1I/AAAAAAAAAUQ/ih_ENaEHVYA/s1600-h/IMG_2001.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/StD2q3-2h1I/AAAAAAAAAUQ/ih_ENaEHVYA/s320/IMG_2001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5391079970404992850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 232px; " /></a></div><div>Well. It was definitely venison! But some of the best venison I've ever tasted, if I do say so myself ;) ... Can't say that I'll make this dish very often, but it was definitely worth a try.</div><div><br /></div><div>Coming up tomorrow -- Braised Breast of Veal with Yellow Corn <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Polenta</span> Cakes, Glazed Vegetables &amp; Sweet Garlic..... AND .... <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Pecorino</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Toscano</span> with Roasted Sweet Peppers &amp; Arugula Coulis.</div><div><br /></div><div>Comments make the world go round!</div><div><br /></div><div>Sources:</div><div>Venison: Los <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Paisanos</span> Butcher, Brooklyn, NY (best. butcher. ever.)</div><div>Grocery Items: Trader Joe's Brooklyn, NY</div><div><br /></div><div><br /></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com1tag:blogger.com,1999:blog-141151757141116229.post-61526378663946823752009-10-01T20:48:00.000-07:002009-10-01T21:28:09.648-07:00Butter-Poached Maine Lobster with Pommes Maxim and Beet Essence<div style="text-align: left;">I killed my first lobster today.</div><div><br /></div><div>Actually.. my first two lobsters. </div><div><br /></div><div>I'd like to start out by saying that I was so traumatized by this experience that I took absolutely NO pictures, until I had all of the meat out onto a plate. The only thing that got me through the execution of this dish was the fact that I actually ate it at Per Se in NYC last year. When I got my cookbook I literally started jumping up and down with joy when I saw this recipe. The thought of this got me through the hard part.... </div><div><br /></div><div>My lobsters arrived at 2pm today and I already had my water boiling on the stove. I put them in my sink, which was plugged with a stopper.... put on my headphones on full blast (I didn't want to hear the screams!!!), and poured the boiling water over them. </div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_0">WAHHHHHHHHHHHHHHHHH</span></div><div><br /></div><div>After about two minutes, they were dead. DEAD (honestly, is anyone still reading?) I detached the tails, claws and knuckles, and then removed the meat from all of them. It looked like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SsV57GTgwoI/AAAAAAAAARQ/3uGzGaKQjS4/s1600-h/IMG_1918.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsV57GTgwoI/AAAAAAAAARQ/3uGzGaKQjS4/s320/IMG_1918.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387846585430360706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 318px; height: 320px; " /></a></div><div><br /></div><div>After my lobsters were done, I shed a tear.. got over it.. .and then put two <span class="blsp-spelling-error" id="SPELLING_ERROR_1">yukon</span> gold potatoes through my <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mandoline</span> on the thinnest possible setting:</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SsWAA8c3rxI/AAAAAAAAASQ/mqAT1W9kUss/s1600-h/IMG_1919.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SsWAA8c3rxI/AAAAAAAAASQ/mqAT1W9kUss/s320/IMG_1919.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387853282934238994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 294px; " /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>They went onto my <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Silpat</span> with a thin layer of melted butter and into the oven. When they were finished they were crispy and golden brown. One piece of my <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pommes</span> maxim looked like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SsV6oR_7GfI/AAAAAAAAARg/3LgFOO8OSGw/s1600-h/IMG_1934.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsV6oR_7GfI/AAAAAAAAARg/3LgFOO8OSGw/s320/IMG_1934.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387847361663539698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 197px; " /></a></div><div><br /></div><div>Then, I sliced the white and light green parts of some leeks:</div><div><br /></div><div>Blanched them:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SsV9OmoFzII/AAAAAAAAARo/WIH8cpFWpJA/s1600-h/IMG_1927.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SsV9OmoFzII/AAAAAAAAARo/WIH8cpFWpJA/s320/IMG_1927.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387850219059006594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 242px; " /></a></div><div>... And sauteed them with some <span class="blsp-spelling-error" id="SPELLING_ERROR_5">brunoise</span>, chives and tomato diamonds.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SsV-EbP4s5I/AAAAAAAAAR4/ks5EKJ4cfQU/s1600-h/IMG_1930.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SsV-EbP4s5I/AAAAAAAAAR4/ks5EKJ4cfQU/s320/IMG_1930.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387851143717630866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 264px; " /></a></div><div><br /></div><div>It was then time to introduce myself to an old friend named BUTTER. The conversation was short: "Hello Butter"... "Hello Jen, I am here to make your food delicious... and your ass fat." "I love you butter." </div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SsV9oA8MDQI/AAAAAAAAARw/quMYVpxhQUw/s1600-h/IMG_1928.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsV9oA8MDQI/AAAAAAAAARw/quMYVpxhQUw/s320/IMG_1928.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387850655619353858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 226px; height: 320px; " /></a><div>I made the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">beurre</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">monte</span>, which is basically an emulsified butter, by taking two pounds of butter with a tablespoon of water and making an emulsification until it looked like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SsWAmQKDL2I/AAAAAAAAASY/MeJ3Kzm9Fn8/s1600-h/IMG_1929.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsWAmQKDL2I/AAAAAAAAASY/MeJ3Kzm9Fn8/s320/IMG_1929.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387853923879169890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 258px; " /></a></div><div>I went to my local juice bar and asked them to juice some beets for me. I reduced my beet juice into a small amount of glaze and added a bit of the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">buerre</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">monte</span> to make a sauce:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SsV_tcoZbyI/AAAAAAAAASI/smXA56dLWF0/s1600-h/IMG_1922.JPG" style="text-decoration: none;"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SsV_tcoZbyI/AAAAAAAAASI/smXA56dLWF0/s320/IMG_1922.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387852947975139106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 280px; " /></a></div><div><br /></div><div>And finally, added my lobster pieces to a saucepan and covered with SOME MORE <span class="blsp-spelling-error" id="SPELLING_ERROR_10">buerre</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">monte</span>. Have I mentioned yet that my lobster was poached in butter?!?!?!?</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SsV-Ya4SEtI/AAAAAAAAASA/uYPuPwWGGkM/s1600-h/IMG_1931.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SsV-Ya4SEtI/AAAAAAAAASA/uYPuPwWGGkM/s320/IMG_1931.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387851487216014034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>The final product looked like this:</div><div><br /></div><div><br /></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SsWAzr3lt6I/AAAAAAAAASg/f5Imqn0SJbI/s1600-h/IMG_1933.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SsWAzr3lt6I/AAAAAAAAASg/f5Imqn0SJbI/s320/IMG_1933.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387854154656233378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 245px; " /></a></span></b></div><div><br /></div><div><br /></div><div>If you think it looks delicious, you should have <i>smelled</i> it. My entire apartment smelled like a vat of butter exploded.... definitely a good thing. We had some friends over for dinner (thanks Jen and Eli!) and definitely had no problem finishing it all off....</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SsWBIpVhJkI/AAAAAAAAASo/IMq_D_fwb6A/s1600-h/IMG_1935.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SsWBIpVhJkI/AAAAAAAAASo/IMq_D_fwb6A/s320/IMG_1935.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387854514753709634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div><br /></div><div>This dish lived up to the hype.... I never thought I could be more infatuated with lobster than I already was.... uh oh.</div><div><br /></div><div>Food Sources:</div><div>Speciality Cookware: A Cook's Companion, Brooklyn, NY</div><div>Grocery Items: MET, Brooklyn, NY</div><div>Lobster: Fresh Direct</div><div><br /></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com1tag:blogger.com,1999:blog-141151757141116229.post-44289354584533874742009-09-29T17:19:00.000-07:002009-09-30T06:40:28.363-07:00Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze - Part II<div style="text-align: left;">HELLOOOOO?? Is there anyone out there? Oh well, I guess it's just me and my food now.... but if you are reading please leave a comment... pretty please?</div><div><br /></div><div>Today was day two of Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze.</div><div><br /></div><div>The first thing I did was put the chive oil that I made yesterday through a cheesecloth to get it nice and smooth:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SsKktEjeDZI/AAAAAAAAAQI/MJSOVCvdKc4/s1600-h/IMG_1900.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SsKktEjeDZI/AAAAAAAAAQI/MJSOVCvdKc4/s320/IMG_1900.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387049198512115090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 272px; " /></a></div><div><br /></div><div>Then, it was time to make my Brunoise. A Brunoise is basically just a very small dice of a mix of vegetables. This on included leeks, carrots and turnips. Each vegetable is cut into a 1/16" dice, which would have been tedious and time-consuming without the help of my trusty mandoline slicer. With it though, I have to say I really look like I know what I'm doing (I really don't):</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SsKlVRUjmwI/AAAAAAAAAQQ/UiApkXQsmLw/s1600-h/IMG_1902.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SsKlVRUjmwI/AAAAAAAAAQQ/UiApkXQsmLw/s320/IMG_1902.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387049889133992706" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 246px; " /></a></div><div><br /></div><div><br /></div><div>Once the vegetables are diced, they are then blanched separately until just soft, cooled, and then mixed all together. The Brunoise looks something like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SsKlvSBSRYI/AAAAAAAAAQY/GTqaqnsQG_Y/s1600-h/IMG_1907.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsKlvSBSRYI/AAAAAAAAAQY/GTqaqnsQG_Y/s320/IMG_1907.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387050335998199170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 275px; height: 320px; " /></a></div><div><br /></div><div><br /></div><div>Next, I dealt with the rest of my prep and cut my tomatoes into diamonds, and dressed my baby arugula with lemon and olive oil:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SsKmOrKaHVI/AAAAAAAAAQo/SsVcrLodCpk/s1600-h/IMG_1903.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SsKmOrKaHVI/AAAAAAAAAQo/SsVcrLodCpk/s320/IMG_1903.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387050875323293010" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 227px; " /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SsKmAzGQ_1I/AAAAAAAAAQg/YlOK_P1z0Zc/s1600-h/IMG_1908.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsKmAzGQ_1I/AAAAAAAAAQg/YlOK_P1z0Zc/s320/IMG_1908.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387050636935233362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>After two days of prep it was finally time to put this bad boy together!! The salmon went into a milk bath at 115 degrees for 7 minutes:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SsKoH_4dW3I/AAAAAAAAAQ4/2OEzmcG2Npw/s1600-h/IMG_1914.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SsKoH_4dW3I/AAAAAAAAAQ4/2OEzmcG2Npw/s320/IMG_1914.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387052959649323890" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 231px; " /></a></div><div style="text-align: center;"><br /></div><div><br /></div><div>Doesn't it look comfy?</div><div><br /></div><div>While the salmon was getting nice and warm, I sauteed my gnocchi from yesterday in canola oil until they were just brown on the bottom:</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SsKobcMyXtI/AAAAAAAAARA/Qf1Q8jOqgqg/s1600-h/IMG_1913.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsKobcMyXtI/AAAAAAAAARA/Qf1Q8jOqgqg/s320/IMG_1913.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387053293668294354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><div><br /></div><div>To the gnocchi I added some homemade chicken stock, butter, and a splash of white wine vinegar. Once it had reduced, I added some of my Brunoise, the tomato diamonds and some freshly chopped chives.</div><div><br /></div><div>Time to plate!!!</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SsKooeowXDI/AAAAAAAAARI/lZ1mZr3rQqo/s1600-h/IMG_1916.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SsKooeowXDI/AAAAAAAAARI/lZ1mZr3rQqo/s320/IMG_1916.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5387053517660773426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 216px; " /></a></div><div><br /></div><div>How does it look? Not bad! And it tasted even better. The milk really took out some of the saltiness of the fish and gave it a delicious, flaky texture. My first attempt at gnocchi were also a success - they were little pillows of heaven. Add into that the sweet balsamic glaze and the bitterness of the arugula - PERFECTION.</div><div><br /></div><div>Upcoming on Thursday - Butter Poached Maine Lobster with Leeks, Pommes Maxim and Red Beet Essence.</div><div><br /></div><div>Food Sources:</div><div>Smoked Salmon and Produce: Fresh Direct</div><div>Grocery Items: MET, Brooklyn, NY</div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com2tag:blogger.com,1999:blog-141151757141116229.post-23030112969099319962009-09-28T16:23:00.000-07:002009-09-28T16:43:46.093-07:00Warm Fruitwood-Smoked Salmon with Potato Gnocchi and Balsamic Glaze - Part I<div style="text-align: left;">This recipe has a lot of steps so I decided to do it in two parts. Today, I made the potato gnocchi and started the chive oil.</div><div><br /></div><div>I'd like to start out by saying that I am by no means a gnocchi expert. In fact, the last time I made them was at least 10 years ago, and it was with my Mom, who has much more experience. That being said, I think I did a pretty good job!! Sure, more than half of them came out looking slightly deformed, but for a first try, that ain't bad.</div><div><br /></div><div>To make the gnocchi, i first baked three russet potatoes in the oven until they were cooked through. They came out of the oven and I cut them in half:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SsFGj3qLq9I/AAAAAAAAAPA/R2vZdC1_S2A/s1600-h/IMG_1865.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SsFGj3qLq9I/AAAAAAAAAPA/R2vZdC1_S2A/s320/IMG_1865.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386664211362065362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 299px; height: 320px; " /></a></div><div><br /></div><div>While they were still hot, I scooped the flesh out of the potatoes and put it through a ricer onto my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">countertop</span>. I made a well in the middle into which I put the egg yolks, flour and salt:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SsFHATmxLFI/AAAAAAAAAPI/KW6_M2yy48E/s1600-h/IMG_1869.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SsFHATmxLFI/AAAAAAAAAPI/KW6_M2yy48E/s320/IMG_1869.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386664699900275794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 246px; " /></a></div><div>Then, using my dough scraper, I quickly chopped the ingredients into a single cohesive ball:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/SsFHOvuuwRI/AAAAAAAAAPQ/bpjIhZHc-ow/s1600-h/IMG_1871.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsFHOvuuwRI/AAAAAAAAAPQ/bpjIhZHc-ow/s320/IMG_1871.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386664947968033042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 237px; " /></a></div><div><br /></div><div>From there, I broke off pieces of dough and rolled them into a long 'snake':</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SsFI6hVtd1I/AAAAAAAAAPw/v3ELeFylp-o/s1600-h/IMG_1874.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SsFI6hVtd1I/AAAAAAAAAPw/v3ELeFylp-o/s320/IMG_1874.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386666799530866514" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 126px; " /></a></div><div><br /></div><div>Using my dough scraper, I cut the 'snake' into pillow-shaped pieces: </div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/SsFH3SjiJEI/AAAAAAAAAPY/A787VJEXlOo/s1600-h/IMG_1876.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/SsFH3SjiJEI/AAAAAAAAAPY/A787VJEXlOo/s320/IMG_1876.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386665644511077442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 190px; " /></a></div><div><br /></div><div><br /></div><div>Then, I rolled the pillows into balls:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SsFINcRZ8dI/AAAAAAAAAPg/Fgl1jW9vabE/s1600-h/IMG_1877.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SsFINcRZ8dI/AAAAAAAAAPg/Fgl1jW9vabE/s320/IMG_1877.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386666025076519378" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 221px; " /></a></div><div><br /></div><div>And finally(!!) rolled them gently over the back of a fork to get the gnocchi shape:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/SsFIm4T60FI/AAAAAAAAAPo/H6wP4GFGYDI/s1600-h/IMG_1889.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/SsFIm4T60FI/AAAAAAAAAPo/H6wP4GFGYDI/s320/IMG_1889.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386666462099984466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 215px; " /></a></div><div><br /></div><div>From there it was into the boiling water until they floated to the top and then a dip in an ice bath to quickly stop the cooking. In the end, they looked like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/SsFJcROBsgI/AAAAAAAAAP4/lKORghciB_c/s1600-h/IMG_1893.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/SsFJcROBsgI/AAAAAAAAAP4/lKORghciB_c/s320/IMG_1893.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386667379319222786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 228px; " /></a></div><div><br /></div><div><br /></div><div>What do you think?! Not bad for my first (solo) try!</div><div><br /></div><div>So now that I spent 4 hours making almost 200 gnocchi, it was time to make the chive oil. </div><div><br /></div><div>I took one cup of chopped chives and put them into a blender, covered them with canola oil, and then blended it for 5 minutes until smooth. Into a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Tupperware</span> to deepen the color overnight:</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/_prlESz0U_4w/SsFJxWyTY_I/AAAAAAAAAQA/5JbrSXGfJC8/s320/IMG_1896.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386667741590807538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><br /></div><div>See <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ya'll</span> tomorrow for Part II!</div><div><br /></div><div>Food Sources:</div><div>Specialty Cookware - A Cook's Companion, Brooklyn, NY</div><div>Grocery Items - MET, Brooklyn, NY</div><div><br /></div><div><br /></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com0tag:blogger.com,1999:blog-141151757141116229.post-42337741295402732432009-09-27T13:51:00.001-07:002009-09-27T14:11:22.024-07:00Gruyere Cheese Gougeres<div style="text-align: left;">AND THE JETS WIN!!! 3-0!</div><div><br /></div><div>But.... during halftime I made some awesome snacks - Gruyere Cheese Gougeres.</div><div><br /></div><div>This was my mise en place for this dish:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/Sr_R5d7-jrI/AAAAAAAAAOQ/m3gXRJMIQxU/s1600-h/IMG_1841.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/Sr_R5d7-jrI/AAAAAAAAAOQ/m3gXRJMIQxU/s320/IMG_1841.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386254464577343154" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 281px; " /></a></div><div><br /></div><div>First, I put the butter in a saucepan along with water, salt and a bit of sugar. I let the mixture come to a boil and then added the flour. Then, I stirred the mixture in the pan for about 2 minutes to get rid of the excess moisture. I put the resulting product into my stand mixer, added the eggs, blended until it was smooth in texture, and then mixed in the Gruyere and salt and white pepper to taste:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/Sr_SkvKSR2I/AAAAAAAAAOY/9wngzmml-rU/s1600-h/IMG_1847.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/Sr_SkvKSR2I/AAAAAAAAAOY/9wngzmml-rU/s320/IMG_1847.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386255207935133538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>The next step was to pipe the mixture onto the Silpat:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/Sr_TgKo_GAI/AAAAAAAAAOo/_f1aaMwqtbM/s1600-h/IMG_1851.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/Sr_TgKo_GAI/AAAAAAAAAOo/_f1aaMwqtbM/s320/IMG_1851.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386256228923938818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 310px; " /></a></div><div><br /></div><div><br /></div><div>... and then sprinkle with some more Gruyere Cheese:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/Sr_TOGWH2II/AAAAAAAAAOg/PnS_vXRATYY/s1600-h/IMG_1853.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/Sr_TOGWH2II/AAAAAAAAAOg/PnS_vXRATYY/s320/IMG_1853.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386255918533433474" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 266px; " /></a></div><div><br /></div><div>Then the gougeres went into a 450 degree oven for about 7 minutes. I reduced the heat to 350 degrees and after 20 minutes, I got these:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/Sr_TwNUX3aI/AAAAAAAAAOw/w0jPl8pJUgI/s1600-h/IMG_1858.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/Sr_TwNUX3aI/AAAAAAAAAOw/w0jPl8pJUgI/s320/IMG_1858.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386256504520695202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 253px; height: 320px; " /></a></div><div><br /></div><div>The finished result on a plate:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/Sr_T-r0qHZI/AAAAAAAAAO4/PZ-S-rn77i4/s1600-h/IMG_1862.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/Sr_T-r0qHZI/AAAAAAAAAO4/PZ-S-rn77i4/s320/IMG_1862.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386256753227341202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 298px; " /></a></div><div><br /></div><div>**victory dance**</div><div><br /></div><div>These gougeres were perfectly puffy, moist on the inside and deliciously salty.... They took almost no time at all to prepare... and even less time to scarf down after halftime.</div><div><br /></div><div>Food Sources:</div><div>Cookware: A Cook's Companion, Brooklyn, NY</div><div>Cheese: Stinky Cheese, Brooklyn, NY</div><div>Other Dairy: Trader Joe's</div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com3tag:blogger.com,1999:blog-141151757141116229.post-80879118377111908882009-09-27T12:04:00.000-07:002009-09-27T14:11:58.615-07:00Parmigiano-Reggiano Crisps with Goat Cheese Mousse<div style="text-align: left;">Are you ready for some football???</div><div><br /></div><div>It's the end of the first half and the J-E-T-S are up 14-10 over the Titans. Good start to this Sunday. </div><div><br /></div><div>Today, I started with the Parmigiano-Reggiano Crisps with Goat Cheese Mousse... and away we go!! </div><div><br /></div><div>This is my first food post. I've decided that I will always start these with a photo of my 'mise en place' - my prep setup for cooking. I'd love to give you all the actual recipes, but I doubt TK and the rest of the FL team would appreciate me posting them for free ;) ... Here's a photo of what I used:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/Sr-4pcxrocI/AAAAAAAAANQ/LfjRXnaaF90/s1600-h/IMG_1827.JPG"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/Sr-4pcxrocI/AAAAAAAAANQ/LfjRXnaaF90/s320/IMG_1827.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386226701597123010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 281px; " /></a></div><div><br /></div><div>First, I put the goat cheese in the food processor and creamed it until it looked like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/Sr-5OWBynNI/AAAAAAAAANY/HuDtCLXlGgc/s1600-h/IMG_1829.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/Sr-5OWBynNI/AAAAAAAAANY/HuDtCLXlGgc/s320/IMG_1829.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386227335440800978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 274px; " /></a></div><div><br /></div><div>Then, I added the parsley, salt and pepper and pulsed the mixture in the food processor:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_prlESz0U_4w/Sr-5tfJV84I/AAAAAAAAANg/fUARrJXGbUE/s1600-h/IMG_1831.JPG"><img src="http://4.bp.blogspot.com/_prlESz0U_4w/Sr-5tfJV84I/AAAAAAAAANg/fUARrJXGbUE/s320/IMG_1831.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386227870464340866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 252px; " /></a></div><div><br /></div><div><br /></div><div>I took the mouse out and put it into the refrigerator while I worked on the next step.</div><div><br /></div><div>The next step was to make the parmigiano-reggiano crisps. I took the finely grated cheese and spooned it into a 2.5" ring mold onto my Silpat, repeated this 8 times and had this result before throwing it into the oven:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/Sr-6M98-N3I/AAAAAAAAANo/Fh2dz3Hc9C8/s1600-h/IMG_1838.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/Sr-6M98-N3I/AAAAAAAAANo/Fh2dz3Hc9C8/s320/IMG_1838.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386228411309897586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 224px; " /></a></div><div><br /></div><div>After 8 minutes, my cheese was brown and beautiful! SCORE!</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/Sr-6kDd_TBI/AAAAAAAAANw/AeYQP4x9_98/s1600-h/IMG_1839.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/Sr-6kDd_TBI/AAAAAAAAANw/AeYQP4x9_98/s320/IMG_1839.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386228807927548946" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 243px; height: 320px; " /></a></div><div><br /></div><div>Now it was time for the hard part... Forming the extremely hot cheese into something that actually looks nice.. I let them rest for about 10 seconds to get nice and firm (bow chica bow bow), and then peeled them one at a time VERY CAREFULLY off of the silpat. One at a time, I placed them into an empty egg carton and put an egg onto them to form a tulip shape. The trick here was to do this while they were still hot and formable. If I waited too long, they would have set and become extremely fragile.. In fact, I dropped one on the ground and it literally shattered. YIKES. Here's what they looked like in the egg carton:</div><div><br /></div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_prlESz0U_4w/Sr-7c6wq2tI/AAAAAAAAAN4/ATKhTib7l1c/s1600-h/IMG_1846.JPG"><img src="http://3.bp.blogspot.com/_prlESz0U_4w/Sr-7c6wq2tI/AAAAAAAAAN4/ATKhTib7l1c/s320/IMG_1846.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386229784842525394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 194px; " /></a></div><div><br /></div><div><br /></div><div>After about 5 minutes setting in the cartons, I took the shells out and they looked like this:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/Sr-8Bod9ZDI/AAAAAAAAAOA/ZYDIsbz2Xwo/s1600-h/IMG_1849.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/Sr-8Bod9ZDI/AAAAAAAAAOA/ZYDIsbz2Xwo/s320/IMG_1849.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386230415587370034" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div>A quick piping of the goat cheese mousse from my pastry bag into the crisp and you get the final product.... WOW:</div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_prlESz0U_4w/Sr-8dd9mnYI/AAAAAAAAAOI/Fe-eJoXid6A/s1600-h/IMG_1855.JPG"><img src="http://1.bp.blogspot.com/_prlESz0U_4w/Sr-8dd9mnYI/AAAAAAAAAOI/Fe-eJoXid6A/s320/IMG_1855.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5386230893803642242" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>These were delicious! Creamy, salty and crunchy at the same time, oh yes. I would definitely make them again.</div><div><br /></div><div><br /></div><div>Food Sources:</div><div>Bakeware - A Cook's Companion, Brooklyn, NY</div><div>Cheese - Stinky Cheese, Brooklyn, NY</div><div>Grocery - MET Foods, Brooklyn, NY</div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com2tag:blogger.com,1999:blog-141151757141116229.post-34916637203368185542009-09-26T12:54:00.000-07:002009-09-26T13:10:49.168-07:00Game Plan<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br />Yikes!! It's been quite awhile since my first post.... oops. The truth is, I didn't want to spring for the shipping cost on the cookbook, so it took more than a week for it to come from amazon.com. I got the book on Wednesday and have been trying to wrap my head around it ever since -- quite a daunting task.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_prlESz0U_4w/Sr51Dl3n3_I/AAAAAAAAANI/RH62pnLCKsI/s1600-h/1579651267.01.LZZZZZZZ.jpg"><img src="http://2.bp.blogspot.com/_prlESz0U_4w/Sr51Dl3n3_I/AAAAAAAAANI/RH62pnLCKsI/s320/1579651267.01.LZZZZZZZ.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5385870908947161074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 183px; height: 180px; " /></a><div>100 major recipes, dozens of minor recipes (stocks, salts, syrups, etc., etc.,etc.)...</div><div><br /></div><div>First - I freaked out.</div><div>Then - I made an Excel spreadsheet to get organized (no comments please).</div><div><br /></div><div>All of Thomas Keller's food is extraordinarily seasonal. Some of the recipes in this book can literally be made for about 2 weeks out of the year, so it was important that I make a plan of action. It took me about two days but I am DONE! And ready to get started. I've decided to start out with a couple of the simpler dishes, and then move on to some of the more complicated and challenging (butchering a pig's head??) ones. Unfortunately, some of the dishes that I'm most excited about are also ridiculously expensive to make and include some of my favorite ingredients -- <span class="blsp-spelling-error" id="SPELLING_ERROR_0">foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">gras</span>, beluga caviar, white truffles!!! **dies**</div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Anyywaayyy</span>... tomorrow is Sunday which means FOOTBALL! I'll be making two of the '<span class="blsp-spelling-error" id="SPELLING_ERROR_3">snackier</span>' items: Gruyere <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Gougeres</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Parmigiano</span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_6">Reggiano</span> Crisps with Goat Cheese Mousse. Do you think the mousse would look unappetizing if I dyed it green? Go Jets!</div><div><br /></div><div><br /></div></div>chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com0tag:blogger.com,1999:blog-141151757141116229.post-55393905675851394072009-09-15T11:02:00.000-07:002009-09-15T11:16:01.627-07:00ConceptionWell.... after almost five months of being laid off, the monotony is finally getting to me. It is going to sound corny (and lame), but after seeing the movie Julie and Julia, I suddenly had the inspiration to do something different! Aren't I just so creative? Not really. But, I am excited to embark on the adventure that is The French Laundry Cookbook.<br /><br />For those of you that are wondering what the heck The French Laundry (forever to be known now as 'FL') is.... a little background. FL is one of the greatest restaurants in the world, and is owned and 'cheffed' by one of the most prolific and talented chefs in the universe, Thomas Keller. Mr. Keller also owns Per Se in NYC, as well as a myriad of other fantastically tasty establishments. I had the pleasure of eating at FL in May of 2008, followed by Per Se in June of 2008.... it was a very good couple of months to say the least. If you haven't experienced the genius that is Thomas Keller's food, you MUST get to one of his restaurants at least once in your life.<br /><br />So anyway, back to the adventure. I ordered The FL Cookbook yesterday from Amazon.com and am anxiously awaiting its arrival... I have read through some of the recipes but am not sure where I will start yet... but.... I plan to get through each of the recipes before it gets too hot again in my kitchen to cook anything. That gives me approximately 7 months, maybe 8 if the weather (and my wallet) hold up. I'll be posting a blog entry about each of the dishes in the book - I know you (hypothetical 'you' - is anyone really going to read this?) are waiting on pins and needles. See you all soon!chia pethttp://www.blogger.com/profile/16036143638316378085noreply@blogger.com0